Ingredients
Main Ingredients:
- Pork Chops (Bone-in or Boneless): 4 pieces, 1 to 1.5 inches thick
- Long-Grain White Rice: 1 cup, rinsed
- Condensed Cream of Mushroom Soup: 1 can (10.5 oz)
- Beef Broth: 2 cups
- Garlic Powder: 1 tsp
- Dried Chives: 1 tsp
- Onion Powder: 1 tsp
- Salt & Black Pepper: To taste
Garnish (Optional):
- Fresh parsley or rosemary
- Sautéed mushroom slices
- Marinated purple onion rings
Instructions
- Preheat Oven: Set to 350°F (175°C).
- Prepare the Pork Chops: Season both sides with garlic powder, dried chives, onion powder, salt, and pepper. Let them sit for 20 minutes.
- Sear the Pork Chops: Heat a cast-iron skillet over medium-high heat. Sear each side for 3-4 minutes until golden brown.
- Assemble the Casserole:
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread the rinsed rice evenly in the dish.
- Place the seared pork chops on top.
- Pour the cream of mushroom soup and beef broth mixture over the rice and pork chops.
- Bake: Cover with foil and bake for 60 minutes. Remove the foil and bake for another 15 minutes to allow the top to brown.
- Rest: Let the casserole sit for 15-20 minutes before serving.
Notes
- Variations: Add sautéed onions or bell peppers to the rice for extra flavor.
- Dietary Adjustments: Use low-sodium broth and a reduced-sodium soup if needed.
- Troubleshooting: If the rice is undercooked, add ¼ cup of boiling water and bake for an additional 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American